Baked croissants

Croissants have been on my list of things to make for quite some time. My goal is to come as close to the French style as possible -- crispy on the outside, with tender, buttery layers on the inside. But for a variety of reasons this project¬†kept getting pushed to the back of the line.… Continue reading Croissants

Basics of French pastry class

Recipes profiteroles (pate au choux) with praline pastry cream lemon curd tart with meringue Class notes The tart crust was too bitter for my taste because of the vodka we added to the dough, and the meringue¬†didn't have enough time to set up so was a bit runny. The profiteroles (pate au choux) seemed a… Continue reading Basics of French pastry class